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Hungarian stews do not rely on flour or roux for thickening. It is the paprika or the “porkolt cream” that thickens the sauce. It is best to leave the skin on the chicken because it helps the meat not fall apart while it is cooking. It is best to discard the skin before you serve.

The long yellowish green sweet peppers, commonly referred to as the Hungarian wax pepper, is a Hungarian specialty. They are perfect for cooking, stuffing and for pickling.

Traditional Hungarian goulash is often cooked outdoors over an open fire.

Csipetke means pinched dumpling and are made from a stiff dough consisting of flour, egg and salt.

Traditionally, Pissaladiere, is a dish from Nice, France that consists of a thick dough that is topped with a variety of ingredients. Caramelized onions and anchovies are the two most common toppings. These finger foods are a great option for an appetizer or hors d’ouse at a dinner party.

Brazil’s version of French Toast is traditionally a Christmas dish, but could (and should) be enjoyed year round as a breakfast or sweet treat!

Mediterranean ingredients are mixed in with a beef patty and bring a ton of extra flavor to upgrade your burger game!

Super easy finger food that works well as an appetizer or as a party food.